Technology of Fermented, Cheese, Ice-cream and By-products

By Dr. P. Vijayakumar | Indira Gandhi National Open University

Learners enrolled: 562

India continues to be the largest producer of milk in the world with an estimated production of 198.4 million tonnes in 2019-20. Milk production in India is growing at 5-6% per year, and at present India contributes 20% of the total world milk production. Milk is the main output of livestock sector accounting for two-third of the total value of output of livestock. Currently, Milk is India’s number one farm commodity leaving behind paddy, wheat and horticultural products. The per capita availability of the milk has reached a level of 407 grams in the year 2019-20, which is much higher than the world average of 284 grams per day. According to a study by National Dairy Development Board (NDDB), the estimated demand for milk in India by 2030 is supposed to be 266.5 million litres.

The frozen, fermented dairy products (including cheese) and dairy by-products make an important category of dairy products. Frozen dessert and fermented products are enjoyed all over the world due to their superior taste compared to other dairy products. Their manufacturing is easy and do not require very costly equipment like evaporator or drier. Their nutritive value is better than other dairy products as there is no loss of any of the milk constituents during the manufacturing of these products (as no severe heat treatment is applied to milk or no separation of milk constituents is there except in cheese). Dairy by-products are also important because their manufacturing lead to an increase in the profitability of the organization and mitigate environmental pollution. Keeping in view the importance of frozen, fermented and by-products in mind, a detailed discussion regarding their composition, classification, standard specifications, method of manufacturing, packaging and defects occurring during manufacturing and storage of these products are covered in four different areas of this course.

Fermented Products: A detail description of fermented products including starter cultures, nutritional importance, method of manufacture, standard specifications, packaging, storage and common defects occurring either during manufacturing or storage of these products are covered.
Cheese: Important varieties of cheese like cheddar, mozzarella and pasteurized processed cheese are discussed in detail.
Frozen Dairy Products: Shall cover nutritional importance, standard specifications and classification of the frozen dessert along with their manufacturing, packaging, storage and defects.
Dairy By-products: It shall cover skimmed milk, casein, lactose, butter milk and ghee residue.

Course Credit: 4

Summary

Course Status :	Completed
Course Type :	Core
Language for course content :	English
Duration :	16 weeks
Category :	Agricultural and Food Engineering
Credit Points :	4
Level :	Diploma
Start Date :	01 Sep 2021
End Date :
Enrollment Ends :	30 Oct 2021
Exam Date :

Page Visits

Course layout

Technology of Fermented, Cheese, Ice-cream and By-products: Layout
Introduction	1.	Milk Composition and its Constituents
	2.	Introduction to Microbiology
	3	Physico-Chemical Properties of Milk

Fermented Products	4.	Starter Cultures and Nutritional Importance of Fermented Milks
	5.	Principle and Methods of Manufacture of Fermented Dairy Products: Dahi, Misti Dahi, Lassi, Yoghurt, Shrikhand
	6.	Packaging and Storage of Fermented Milks

Cheese	7.	Principle and Methods of Manufacture of Cheese: Cheddar, Mozzarella and Pasteurized Processed Cheese Products (PCPs)

Frozen Dairy Products	8.	Definition, Composition, Classification and Standards
	9.	Principle and Method of Manufacture
	10.	Packaging, Hardening, Storage, Transportation and Common Defects
	11.	Softy and Novelties – Definition, Composition, Legal Standards, Method of Manufacture

By-Products	12.	Skim Milk – Casein and Caseinates
	13.	Whey – Whey Beverages, Whey Powder, Lactose and Whey Protein Concentrates
	14.	Buttermilk and Ghee Residue
	15.	New Technologies in By-product Utilization (Membrane Processing – Reverse Osmosis and UltraFiltration)

Books and references

Course BPVI-016: Dairy Products-III of “Diploma in Dairy Technology” programme being offered by School of Agriculture, IGNOU.
De, Sukumar. 1999. Outlines of Dairy Technology, Oxford University Press.
Kessler, H.G. (1st ed). 1981. Food Engineering and Dairy Technology. Publishing House Verlog A. Kessler, Germany.
Robinson, R.K. (2nd ed). 1994. Modern Dairy Technology Vol.I. Chapman Hall. U.K.
Tamime, A.Y. and Robinson, R.K. 1999. Yoghurt Science and Technology.

Instructor bio

Dr. P. Vijayakumar

Indira Gandhi National Open University

Dr. P. Vijayakumar, Ph.D. in Livestock Production Management (LPM) is working as Assistant Professor in the School of Agriculture, Indira Gandhi National Open University (IGNOU), New Delhi since 2006. His areas of interest include Animal Husbandry, Dairy/Poultry farming, distance education and food safety through ODL. He is coordinating distance education programmes in the areas of Sericulture, Dairy Farming, Poultry Farming and Fish Products Technology. He has published 13 research papers and 3 book chapters in reputed national and international journals and publications.

Contact details:

Office: 011-29573092

Email: pvkumar@ignou.ac.in

Course certificate

The passing criteria for this course is:.
Internal assessment : 20% weightage (Calculated from the 10 Highest marks obtained in Assignment Quizzes).
Final examination: 80% weightage

Minimum pass marks (Percent)
Internal Assessment: 50%.
Final examination: 50%.
Overall: 50%

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